Spinach-Stuffed Chicken – low Fodmap & Gluten-free

For a change, I’m not making an all-in-one meal, though that is my favourite kind – less dishes, less visual mess. This is a more classic kind of New Zealand meal with an obvious lump of protein and three vegetables – in this case, mashed potatoes, spinach and tomato. But my family would moan if I stuck them on the plate without any creativity. They are used to more complex meals and so this is what I did:

Chicken Stuffed with Spinach & Ricotta - low Fodmap & Gluten-free

 

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Author: Suzanne Perazzini

Serves: 4

Ingredients

• Olive Oil
• 4 Chicken breasts
• 130g baby spinach
• 125g cottage cheese
• Salt & pepper
• 4 wide rashers of bacon
• 1 to 2 vine tomatoes per person
• 2 cups chicken stock (onion and garlic-free)
• 4 potatoes, peeled and chopped
• 1 tsp of garlic-infused oil
• ¼ cup sour cream
• 2 tsp chopped chives

Method

1. Wilt the spinach in a pan until wilted.
2. Add cottage cheese and mix.
3. Season.
4. Slice a pocket into the chicken breasts and stuff with the mixture.
5. Wrap the chicken in bacon and place in a roasting dish with the tomatoes.
6. Drizzle oil over the top and fill dish with the chicken stock.
7. Bake at 180°C/350°F. for 20 – 25 minutes.
8. Boil the potatoes and then mash them with the garlic oil and sour cream.
9. Fold chives through and season.
10. Serve the chicken on a bed of mashed potato and garnish with the tomatoes.

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